Prof. Irene Dini | Food Toxicology – Pharmacy Department at University of Naples Federico II, Italy
Prof. Irene Dini is an esteemed academic and researcher in the field of Food Chemistry, currently serving as an Associate Professor at the Department of Pharmacy, University of Napoli “Federico II”. With a career spanning decades, she has consistently contributed to advancing scientific understanding in natural product chemistry, nutraceuticals, and sustainable food systems. Her reputation is backed by international recognition and a prolific record of impactful research.
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Education:
Prof. Dini’s academic journey is rooted in a specialization in Food Science and a Ph.D. in Natural Compounds Pharmacologically Active. Her education has laid a robust foundation for exploring the chemical and biological intricacies of food-derived substances. Through advanced training in analytical chemistry, plant metabolite research, and pharmacognosy, she has developed a comprehensive scientific profile capable of addressing multifaceted challenges in health, nutrition, and food safety.
Experience:
Throughout her professional career, Prof. Dini has demonstrated expertise in both theoretical and applied research. Her work is anchored in high-level analytical methodologies such as HPLC, DCCC, MS, and NMR, enabling her to isolate, characterize, and quantify a wide spectrum of bioactive molecules in food matrices. Her academic duties extend beyond research to include supervising graduate students, coordinating laboratory initiatives, and publishing in top-tier journals. She has played a crucial role in the development of analytical frameworks for toxin detection, nutrient profiling, and the design of nutraceutical and nutricosmetic products. Her contribution to academia is further enriched by her involvement in institutional committees and scientific advisory roles.
Research Interest:
Prof. Dini’s research focuses on a diverse range of themes central to modern food science. These include the isolation and structural elucidation of plant-based primary and secondary metabolites, in vitro assessments of bioavailability and antioxidant activity, and the development of green agronomic practices to enhance the functional quality of crops. She is also deeply invested in nutraceutical and nutricosmetic innovations, as well as the recovery of valuable compounds from agro-industrial waste—an approach that aligns with sustainability and circular economy principles. Additional areas of study include foodborne pathogens, antibiotic resistance, and the toxicological evaluation of food contaminants.
Award:
Prof. Dini has been recognized globally for her scientific excellence. She is listed in the Top 2% of Scientists Worldwide (2021–2024), as published by Stanford University—a distinction based on bibliometric data from over 8.5 million researchers. In 2024, she was also ranked among the Top 0.5% of Global Scholars by ScholarGPS, a platform analyzing over 30 million scholar profiles. These prestigious accolades underscore her influence and authority in the field of Food Chemistry and highlight her enduring contribution to scientific advancement.
Publication 📚🧪:
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🧬 Isoflavonoids from Lupinus mutabilis – Journal of Agricultural and Food Chemistry, 1998. Cited for its relevance in plant-based pharmacology.
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🌿 Studies on the Constituents of Chenopodium quinoa Seeds – J. Agric. Food Chem., 2001. Recognized for discovering new triterpene saponins.
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🥬 Furostanol Saponins in Allium cepa Seeds – Food Chemistry, 2005. A pivotal study in the antioxidant profiling of red onion seeds.
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🥗 Chemical Composition and Antioxidant Properties of Allium cepa Seeds – Food Chemistry, 2008. Widely cited in food science and nutrition.
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🍠 Seven New Aminoacyl Sugars in Ipomoea batatas – Journal of Agricultural and Food Chemistry, 2006. Advanced the understanding of sweet potato phytochemistry.
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🧅 S-Alkenyl Cysteine Sulfoxide and Its Antioxidant Properties – Journal of Natural Products, 2008. Contributed to functional food ingredient development.
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🥗 Phenolic Constituents of Kancolla Seeds – Food Chemistry, 2003. Cited for uncovering nutritionally valuable polyphenols.
Conclusion:
Prof. Irene Dini exemplifies scientific leadership, innovation, and commitment to excellence in research. Her diverse academic pursuits, ranging from phytochemical analysis to sustainable food practices, have consistently demonstrated real-world applications and interdisciplinary relevance. With accolades from global ranking institutions and a high citation footprint, she represents the ideals of research-driven impact, mentorship, and gender representation in science. Her nomination for the Women Researcher Award not only acknowledges her past contributions but also supports the continued elevation of women in advanced scientific domains. Prof. Dini’s work stands as a beacon of academic integrity, innovation, and purpose in the global research community.